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Toasted Coconut cookies

When thinking about coconut cookies I always imagine macaroons or those hard coconut tea cookies. I went browsing the Internet for something different in a coconut cookie. And, voila, out came the toasted coconut soft cookie. I tweaked a few things in the recipe to give them a more intense coconut flavor. I think next time I may substitute all the vanilla extract for coconut extra and give an extra coconut kick. I hope you enjoy these soft delicious cookies, I know I did.

Yields: 3 dozen cookies

Ingredients:

2 1/4 cups all-purpose flour

1/2 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup sweetened shredded coconut

3/4 stick unsalted butter, softened

1 1/4 cups sugar

2 ounces cream cheese, softened

2 tablespoons vegetable oil

1 egg

1 teaspoon vanilla extract

1 teaspoon coconut extract

Extra shredded coconut, for topping

Directions:1. Preheat oven to 350 ° and line baking sheet with parchment paper. Pour the 1/2 cup coconut onto the sheet and bake for 5-7 minutes, tossing a few times during cooking with a fork, until lightly browned.